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Jack Simpson

World Barista Championship 2025 · Milan, Italy · Australia

Jack Simpson's performance at the World Barista Championship 2025 focused on the human connections in coffee, highlighting the stories and dedication of coffee producers Jhonatan Gasca Serna and Jamison Savage. He used two distinct coffees from Panama and Colombia, showcasing innovative processing methods and emphasizing the importance of representing producers' hard work and sacrifices.

Theme

The performance centered on the theme of human connection and responsibility in the coffee industry, emphasizing the stories and dedication of coffee producers.

Highlights

  • · Jack used a wave machine to enhance the espresso texture by binding molecules together.
  • · He incorporated a combination of 90% full cream milk and 10% cryo-concentrated oat milk for the milk beverage to increase texture and sweetness.
  • · Jack created a honey vinegar using traditional fermentation methods, including mead and vinegar, for the signature drink.
  • · He used a rotary evaporator to create a cascara and passion fruit distillate, which was carbonated to 60 PSI for an effervescent texture.
  • · Jack shared personal diary entries with the judges, providing insights into his journey and the producers' stories.
  • · He highlighted the importance of representing coffee producers and the human connections in the coffee industry.

Performance Breakdown

Espresso Course

Geisha

FarmFinca DeborahProducerJamison SavageLocationVolcán, PanamaAltitude1,900mProcessNitrogen maceration for 50 hours, dried to 11% moisture
Dose
20g in, 47g out
Preparation
Stir espresso 10 times, sip from thin side of cup

Flavor Descriptors

navel orangeyellow peachearl grey tea

Tactile / Mouthfeel

medium weightjuicy texturelong lingering tea-like finish

Assess crema before stirring, use pink cups for dirty spoons

Milk Beverage Course

Papayo

FarmFinca ZarzaProducerJhonatan Gasca SernaLocationHuila, ColombiaAltitude1,600mProcess60-hour oxidation, 160-hour anaerobic fermentation, 16 days on raised beds
Milk
90% full cream milk, 10% cryo-concentrated oat milk
Dose
21g in, 35g out
Milk Prep
Roasted on UG22 for extra strength

Flavor Descriptors

cherrycaramelmalted chocolate

Tactile / Mouthfeel

rich texturecreamy bodysmooth finish

TBD

Signature Beverage Course

Papayo

FarmFinca ZarzaProducerJhonatan Gasca SernaLocationHuila, ColombiaAltitude1,600mProcessNatural, traditional fermentation methods

Geisha

FarmFinca DeborahProducerJamison SavageLocationVolcán, PanamaAltitude1,900mProcessWashed
Served
Cold
Concept
Highlighting traditional fermentation and creating value from byproducts

Ingredients & Layers

Honey vinegar

Wild fermentation of honey from Jonathan's farm

Amount: 5 ml→ Enhances cherry notes with raspberry kombucha and guava flavors

Cascara and passion fruit distillate

Rotary evaporator with cascara and passion fruit husks

Amount: 200 ml→ Adds pink grapefruit and mango flavors

Flavor Descriptors

raspberry kombuchaguavapink grapefruitmango

Served at 4°C, assess after call time

GeishaPapayoNitrogen macerationAnaerobic fermentationFinca DeborahFinca ZarzaWave machineRotary evaporatorCascaraHoney vinegarCryo-concentrated oat milkUG22 roaster

Full Transcript

All right, everyone comfortable? Okay, if I could please have my music. Time. The 3rd of May, 2024, Busan, Korea. Today is the final of the World Barista Championship. I'm standing on stage amongst the best baristas in the world, waiting for announcements. I'm smiling but void of emotion, feeling the weight of every word about to be spoken. Have I done enough to become the next World Barista Champion? The results are called and I've just missed out. I'm instantly sad, disappointed, and confused.

Transcripts are generated using dual-source audio processing and verified through our internal coffee terminology system. Performance data, brew parameters, and competitor details are cross-referenced against publicly available competition records. While we do our best to ensure accuracy, this is a community-driven archive and errors may exist. If something looks off, we'd genuinely appreciate the correction.

Performance data and transcripts are sourced from publicly available competition broadcasts and may contain inaccuracies. Spot an error? Reach out via Instagram or email.